Bacon-Cheese Fundido with Fresh Tomato Salsa

Yield:

1-3/4 qt., or 54 servings, 1-1/2 oz. each

Ingredients

Ingredients	Weights	Measures
Bacon-Cheese Fundido
PHILADELPHIA Original Cream Cheese, softened	1 lb. + 8 oz. 8 oz.	- -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided	3 lb. 1 lb.	3 qt. 1 qt.
OSCAR MAYER Bacon Pieces	6 oz. 2 oz.	1-1/2 cups 1/2 cup
KRAFT MAYO Real Mayonnaise	6 oz. 2 oz.	3/4 cup 1/4 cup
green onions, chopped	1-1/2 oz. -	1/3 cup 2 Tbsp.
DURKEE Hot Sauce	- -	1-1/2 tsp. 1/2 tsp.
Fresh Tomato Salsa
tomatoes, seeded, diced	9 oz. 3 oz.	1-1/2 cups 1/2 cup
red onions, diced	3 oz. 1 oz.	2/3 cup 3 Tbsp.
fresh cilantro, chopped	- -	3 Tbsp. 1 Tbsp.
fresh jalapeño peppers, seeded, minced	1-1/2 oz. -	1-1/2 Tbsp. 1-1/2 tsp.
lime juice	- -	1-1/2 Tbsp. 1-1/2 tsp.
salt	- -	1/4 tsp. 1/8 tsp.
NABISCO Entertainment Crackers	- -	- -

Directions

BACON-CHEESE Fundido: Combine cream cheese, 2 lb. 7 oz. of the cheese shreds (or 13 oz. of the cheese shreds for trial recipe), the bacon, mayo, onions and hot sauce in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed until well blended. Shape into 54 (1-oz.) portions (or 18 portions for trial recipe); cover. Refrigerate until ready to use.

FRESH Tomato Salsa: Combine all ingredients. Cover and refrigerate until ready to use.

FOR each serving: Place one portion of the cheese mixture in small microwaveable serving dish. Microwave on HIGH 5 to 10 sec. or until slightly softened. Top with 2 tsp. of the remaining cheese shreds. Place under salamander 20 sec. or until cheese shreds are melted. Top with 2 tsp. of the salsa. Serve with the crackers.

Kraft Kitchens Tips

Make Ahead

Both the cheese mixture and salsa can be stored in refrigerator up to 2 days before using as directed.

Shortcut

For convenience, substitute 2-1/4 cups of The Original CALIFORNIA FIRE-ROASTED Medium Salsa (or use 3/4 cup salsa for trial recipe) for the homemade salsa.

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